- 115 g/4 oz icing sugar
- 1 tbsp cold water
Step 2-Then beat together until the icing coats the back of a spoon.
Step 3-Use as required and leave to set.
- 225 g/8 oz butter, softened
- 1 tbsp cream or milk
- 350 g/12 oz icing sugar
Step 2-Gradually sift in the icing sugar and beat until smooth.
Crème au bewve
- 2 egg yolks
- 175 g/6 oz butter,softend
- 75 g/6 oz caster sugar
- 4 tbsp water
Step 2-Place the butter in a separate bowl and beat until fluffy.
Step 3-Place the sugar and water into a saucepan and heat gently until the sugar has dissolved, then bring to the boil and boil for 2-3 minutes, or until the temperature reads 107oC/225oF on a sugar thermometer.
Step 4-Whisking all the time ,pour all the syrup into the egg yolks in athin steam and continue to whisk the mixture until it is thick and cold.
Step 5-Gradally beat the egg mixture into the butter until combined.
- 3 large egg whites
- 500 g/1 lb 2 oz icing sugar
- 1 tsp liquid glycerine
Step 2-whisk the mixture ,gradually adding the remaining sugar whisk for ten minutes, or until the icing is stiff .
step 3-Stir in the glycerine until smooth.
- 400 g/1 lb icing sugar
- 1 large egg white
- 30 g/1 oz liquid glycerine
- 1 tsp vanilia extract or almond extract
Step 1-Sift the icing sugar into a large bowl and gradually beat in the egg white until the mixture is thick and smooth.
Step 2-Beat in the glycerine and vanilia extract.
•175 g/6 oz icing sugar,plus extra for dusting.
•175 g/6 oz caster sugar
•2 large egg plus 1 egg yolk
•1/2 tsp almond extract
•1 tsp lemon juice
•350g g/12 oz grated almonds
Step 1-Sift the icing sugar into a heatproof bowl and stir in caster sugar.
Step 2-Whisk the two eggs with the egg yolk and stir in the sugar.
Step 3-Place the bowl over a saucepan of simmering water and whisk for 10-12 minutes or until thick and pale.
Step 4-Sit the base of the bowl in cold water.
Step 5-Whisk in the almond extract and lemon juice and whisk until cool.
Step 6- Stir in the almonds and beat to form a paste.
Steo 7-Roll the almond paste to the desired size on a work surface dusted with icing sugar.
•200 g/7 oz smooth apricot jam
•100 g/3 1/2 oz caster sugar
•225 ml/8 fl oz water
Step 1-Sift the apricot jam into a saucespan and stir in the sugar and water.
Step 2-Heat gently up to simmering piont and stir until clear.
Step 3-Leave to cool before using.